Description
This lemon-infused chicken soup is pure comfort in a bowl—light, flavorful, and deeply satisfying. Tender shredded chicken, hearty vegetables, and pasta come together in a bright, herby broth that’s perfect for any season. It’s your go-to feel-good recipe, whether you’re under the weather or simply craving something wholesome and cozy.
Ingredients
Base Ingredients
2 tbsp extra virgin olive oil
1 large onion, diced
3 medium carrots, sliced
3 celery stalks, chopped
4 garlic cloves, minced
8 cups low-sodium chicken or vegetable broth
1 whole chicken breast, bone-in, skin-on (about 1 lb)
2 bay leaves
1 cup small pasta (ditalini, orzo, or shells)
Seasonings & Aromatics
1 tsp dried oregano
1/2 tsp dried thyme
1/4 tsp red pepper flakes (optional)
Salt and black pepper to taste
2 tbsp fresh lemon juice
1/4 cup chopped fresh parsley
Garnishes & Finishing Touches
Freshly grated Parmigiano-Reggiano
Extra virgin olive oil for drizzling
Crusty Italian bread
Instructions
Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery for 5 to 7 minutes until softened.
Add garlic, oregano, thyme, and red pepper flakes. Cook for 1 minute.
Pour in broth. Add bay leaves and chicken breast. Bring to a boil, reduce heat, and simmer covered for 30 minutes.
Remove chicken, shred it, and discard skin and bones. Return chicken to the pot.
Stir in pasta and cook until al dente, about 8 to 10 minutes.
Add lemon juice and parsley. Season with salt and pepper to taste.
Serve hot, topped with Parmigiano and a drizzle of olive oil. Add bread on the side.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 350 / Serving
- Fat: 14g / Serving
- Carbohydrates: 28g / Serving
- Fiber: 3g / Serving
- Protein: 28g / Serving